Bone-in Pork Chop Recipe
Make Bone-in Pork Chop Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chops
Cooking Fats & Aromatics
Pan Sauce (optional)
Method
Pork Chops
- 1
Bring chops to room temperature
Remove the bone-in pork chops from the refrigerator 30–45 minutes before cooking so they come to room temperature. This helps for even cooking.
- 2
Pat dry and season
Pat the chops dry with paper towels. In a small bowl mix kosher salt, black pepper, garlic powder, smoked paprika and dried thyme. Rub the seasoning evenly on both sides of each pork chop and along the exposed bone.
Searing & Roasting
- 3
Preheat oven
Preheat the oven to 400°F (200°C). Place an oven-safe skillet (cast iron recommended) on the stove over medium-high heat.
- 4
Sear the chops
Add 2 tablespoons olive oil to the hot skillet. When oil is shimmering and just beginning to smoke, add the pork chops, presentation side down (the side you'll serve facing up), spacing them so they don't touch. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.
- 5
Add butter and aromatics
Reduce heat to medium. Push chops slightly to make room and add 2 tablespoons unsalted butter, smashed garlic cloves, and rosemary sprigs to the pan. As the butter melts, tilt the pan and spoon (baste) the melted butter and aromatics over the chops for 30–60 seconds to infuse flavor.
- 6
Finish in the oven
Transfer the skillet to the preheated oven. Roast for 6–10 minutes, depending on thickness: for 1-inch chops roast 6–8 minutes; for 1.25–1.5-inch chops roast 8–10 minutes. The internal temperature should reach 140–145°F (60–63°C) in the thickest part away from the bone.
- 7
Rest
Remove the skillet from the oven and transfer chops to a cutting board. Tent loosely with foil and rest 5–10 minutes. Carryover cooking will bring the internal temperature up to about 145°F and juices will redistribute.
Pan Sauce (optional)
- 8
Deglaze the pan
While chops rest, place the skillet over medium heat. Carefully pour in 1/2 cup white wine (or 1/2 cup chicken broth) to deglaze, scraping up browned bits with a wooden spoon. Let the liquid simmer and reduce by half, about 2–3 minutes.
- 9
Build the sauce
Add 1/2 cup low-sodium chicken broth and bring to a simmer. Stir in 1 teaspoon Dijon mustard. If using, whisk in 2 tablespoons heavy cream for a richer texture. Allow the sauce to reduce slightly, about 2–3 minutes, until it coats the back of a spoon.
- 10
Finish and serve
Turn off the heat and swirl in any resting juices from the carved chops. Stir in 1 tablespoon chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Spoon the sauce over the pork chops and serve.